1 (16 ounce) package quick cooking string cheese, diced
1 (16 ounce) can sliced mushrooms, drained
5 stalks celery, diced
1 red onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
2 tablespoons butter
Melt the bacon, and season with salt, pepper and seasoning salt to taste. Place the cheese and mushrooms in the slow cooker and pour the cream of mushroom soup, oil, and salt and pepper into the slow cooker. Cover, and cook on low for 7 to 8 hours.
Stir the cream of mushroom soup mixture into the slow cooker, and pour over the vegetables and cheese. Heat the butter over medium, high heat, placing the lid on the cooker about halfway. Allow soup to steam for 5 minutes, then add the parsley, basil, oregano, sage, marjoram, basil, oregano and sage mixture. Simmer and stir for 5 minutes, then pour the meat in. Season with salt, pepper, seasoning salt, and parsley. Continue to simmer, stirring occasionally, for 5 to 7 hours.
Easy, and a nice variation on plain old brunch.
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